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Microwave on high 1 minute or until marshmallows begin to melt and are puffy. Stir marshmallow mixture until smooth if necessary, return to the microwave to continue melting.
Transfer the marshmallow mixture onto the prepared work surface and begin kneading. Sprinkle with additional powdered sugar as needed, kneading until the fondant is smooth and no longer sticky about 10 minutes.
Use the fondant immediately; for storage, see fondant troubleshooting, below. Fondant can dry out quickly. If you need to store it for a short period of time, wrap it in plastic wrap and store it in a resealable plastic bag.
For longer storage, roll fondant into a ball, then coat with a little vegetable shortening. Store up to a week. If fondant is too soft or sticky to roll, knead in a little additional powdered sugar.
Invest in a silicone mat, such as this OXO pastry mat Make sure your hands are clean when handling fondant and avoid wearing clothing with fibers that might shed.
Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. It will come together and will become softer and smoother.
Stop kneading once your fondant is smooth, with no lumps. At this point, your fondant can be used for melting and pouring.
Once the fondant is melted and smooth, pour it into your desired receptacle such as small candy cups and topped with other candies or nuts.
Once the poured fondant hardens, it can be served as is, as the paper cups easily peel away. If it is difficult to pour the fondant from the saucepan, pour it into a measuring cup with a spout.
To ripen the fondant, place it in an airtight plastic container, press plastic wrap directly onto the surface of the fondant, and seal the lid on tightly.
Ripen the fondant at room temperature, or if it is hot, in the refrigerator. After ripening, the fondant can be flavored, rolled, and shaped in whatever manner you wish.
If it is stiff, you can always knead it by hand on a surface dusted with powdered sugar, until it is easy to manage.
To add coloring and flavoring to fondant, dust your workstation with powdered sugar, and lightly press your fondant flat. Pinch off small walnut-sized portions of fondant and roll them between your palms to create a smooth, even ball.
Fondant balls can be served as is, rolled in chopped nuts, or dipped in chocolate for a quick and tasty candy. Serve fondant candies at room temperature, and store in an airtight container in a cool location.
Fondant can also be melted and poured to create soft centers and molded fondant candies. It is best to melt fondant in a double boiler so that it does not overheat.
Overheated fondant has a crumbly, unpleasant texture, so be sure to monitor the temperature carefully with a candy thermometer. If you do not use a double boiler, make sure that your saucepan is over very, very low heat, and remove it from the burner as necessary.
Cut premade fondant into small pieces and place them in the top of a double boiler set over gently boiling water. Stir while the fondant melts, and add a teaspoon or two of water to thin the fondant to the desired consistency.
If the fondant has not already been colored and flavored, those elements can be added at this stage.
Heat until the fondant is melted, but do not let it exceed degrees or it will become too hard. Arhiva Blog Coolinarike.
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MALO NEKOG SAVJETA; ZASTO JE POTRBNO GUM PASTA U FONDANU A NE VISE SECERA Vama se moze dogoditi , bez da uratite nesto pogresno i sa istim rezeptom da masa bude dosta meksa, nego zadnji put.
Glukose sirup,nije nista drugo nego kad prokuhate grozdjani secer sa vodom. Jos nesto. Sa ovim fondanom smijete torte drzati u hladnjaku.
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